MARIETA SE ALL BRAN BESKUIT
500 g butter
1 ½ cups sugar
2 cups (500 ml) buttermilk
1 teaspoon lemon juice
1 large tablespoon marmalade or jam of choice
pinches of cinnamon, ginger and allspice or to taste
4 eggs
1 kg whole meal self-raising flour
2 teaspoons baking powder
1 teaspoon (5 ml) salt
6 cups (240 g) Kellogg’s All-Bran wheat flakes (can partially be replaced with any other cereal like Special K, muesli, etc.)
1 cup (250 ml) raisins or sultanas
1 cup (250 ml) sunflower seeds
1 cup linseed
1 ¼ cup (100 g) uncooked oats
1 cup chopped nuts (pecan/almonds/cashews or mixture)
Mix the dry ingredients in a big enough bowl and place aside. Melt the butter with the marmalade and spices in a separate bowl in the microwave and allow to cool slightly. Beat the eggs with the buttermilk. Make a well in the middle of the dry ingredients, add the butter and egg-buttermilk mixture to the dry ingredients. Mix until all flour has been incorporated. The dough will be moist and sticky. Spread the dough into rusk trays and pre cut (I have a rusk cutter that fits the trays). Bake the rusk in a preheated oven at 180ºC until golden brown, about 30 mins.
Cut the rusks, place the pieces on oven racks and dry out in a low heated oven at 80ºC for about 6 hrs.
Recipe and photo: Marieta Matthews
Done